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You will enjoy this banana sherbet

October 16, 2012

It’s ridiculous I haven’t posted this before. It’s really easy and I make it all the time. It will probably improve your quality of life, if that isn’t too much to say about a frozen dessert.

1. Thickly slice several ripe bananas until you have about 3.5 cups. This is probably three or four standard bananas, or about eight of the little “boonie bananas” we have here (photo above).
2. Spread out the slices on a sheet pan lined with parchment or wax paper and freeze for several hours.
3. When you’re ready to make your sherbet, take the sheet pan with the bananas out of the freezer and let stand at room temperature for a few minutes.
4. Next, put the banana slices in your food processor (a blender might work, I haven’t tried it, though), along with 0.5 cup sour cream, 1 tsp vanilla (or the seeds from a vanilla bean, if you’re feeling decadent), a tiny pinch of salt, 3 tbsp honey and 3 tbsp agave nectar. Process until the mixture is smooth and creamy like soft-serve.
5. Taste and adjust if it needs extra sweetness.
6. Freeze for at least 2 hours before serving.

1. Did I mention I love this a lot? I even used it as the basis of my birthday cake (but I roasted the bananas first). See?

2. You can use whatever sweetener you like. I like a combination of honey and agave nectar, because the honey flavor can sometimes be overpowering if you just use honey. If you want to use sugar, I’d recommend superfine sugar or powdered sugar, so it will dissolve quickly.
3. This does work with other fruits! I’ve tried mangoes, raspberries, papaya, and pineapple, all with delicious results.
4. For another nice variation, omit the vanilla and use some lime juice and zest, or a few sprigs of fresh mint.

One Comment leave one →
  1. November 1, 2012 3:07 pm

    I have gone so far as to freeze peeled bananas in foil for “ice cream,” but this is another level of nom entirely!!

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